Sausage and Peppers Recipe
This Chicken Sausage and Peppers Recipe is so stupid easy that I debated posting it here. However, I am ALWAYS up for a simple and easy recipe that can double for meal-prep and I’m willing to bet you are too. This Sausage and Peppers Recipe is both filling and delicious, not to mention fast and easy; the name of the game around here.
A clean and healthy, low-carb meal in only minutes. That’s winning!
While this flavor combo is genius, I can’t take full credit for the idea. Healthy Little Peach showed a version of this recipe on her Instagram stories and it looked so tasty, I had to give it a try with my own spin. Adding the zucchini and yellow squash just completed this meal in my opinion, but if you’re not a fan, simply leave it out.
Sausage and Peppers Skillet Recipe
To start the party here, add one tablespoon of extra virgin olive oil to a large, deep skillet and begin heating on medium heat. While the oil heats, remove the casings from the chicken sausage. You don’t have to remove the casings if you don’t want to, I just can’t stand the texture so I choose to remove them all. Slice the chicken sausage into rounds and add to the skillet with the hot oil. Be sure to toss the sausage in the oil to evenly coat and begin browning it. I’m using the Sam’s brand Chicken Apple Sausage because we love that it is clean and healthy.
Cooking with plenty of vegetables is a great way to add needed nutrients to a meal while keeping it simple
Once the sausage is cooked, add in one sliced zucchini and one sliced yellow squash. Stir the squash in with the chicken sausage, coating it in the remaining oil. Continue cooking the squash and zucchini on medium heat until it begins to brown slightly and soften until fork tender.
This Sausage and Peppers Recipe is so easy, it’s made in only 15 minutes!
Now that the zucchini and squash is cooked to perfection, add in 2 cups of frozen, mixed bell peppers and onions. Seriously, it’s that easy. Hard to believe right?! Stir the frozen peppers and onions mixture into the ingredients in the skillet and drain off any water that accumulates as the peppers begin to thaw and cook. I also like to add some simple seasonings here – salt, ground black pepper, onion powder and garlic powder.
Adding Keto friendly cauliflower rice to this Chicken Sausage and Peppers Skillet adds bulk without adding significant carbs
Now that the peppers and onions have thawed and warmed through, add in 12 ounces of Cauliflower rice. There are many different versions of cauliflower rice out there, but you want to use one that is plain and unseasoned with no other veggies added in. Just toss the cauliflower rice in still frozen (but not in clumps) and stir it into the other ingredients in the skillet.
The addition of cauliflower rice also gives this recipe a wonderful flavor and texture!
Your cauliflower rice will be thawed and heated through in just minutes. Your Chicken Sausage and Peppers Recipe ready to eat! I love adding cauliflower rice to this sausage skillet because it “bulks up” the recipe without adding starchy carbs or calories. Plus, it just gives this one-pan meal a dang good flavor and texture! If any water cooked out of the cauliflower rice as it thawed, be sure to drain that from the skillet before serving. (If you’re looking to add extra calories and carbs, swap the cauliflower rice out for jasmine, long grain, or brown rice.)
Chicken Sausage and Peppers Meal-Prep Recipe
If you’re a fellow meal-prepping friend (hello to saving money on work lunches!) you’ll be delighted to know that this Chicken Sausage and Peppers Recipe is a great candidate for weekly meal prep. We’ve already established how fast and easy this meal is to make, but let me tell ya how delicious it is re-heated for lunches the next day. Just pop a serving of this into an airtight container and take it to work. I love my Sausage and Peppers with Tessemae’s Avocado Ranch drizzled over it, but my husband enjoyed his plain. You do whatever floats your palate boat!
I am delighted to have you here with me today! Come back soon for another recipe and a little chat. Please leave me a comment and rate this recipe when you try it. I love hearing back from my readers! Happy healthy eating and Happy spring, y’all!
Chicken Sausage and Peppers Recipe
Low Carb and Keto friendly, this simple and delicious Chicken Sausage and Peppers Recipe is a one-pan meal, perfect for dinner or lunch.
- 1 package chicken apple sausage casings removed and sliced into rounds
- 2 cups frozen mixed peppers and onions
- 1 green zuchinni sliced
- 1 yellow squash sliced
- 12 oz frozen plain cauliflower rice
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
Remove the casings from the chicken sausage and cut it into rounds.
Place the olive oil in a large skillet and heat on medium heat until hot but not smoking.
Place the sliced chicken sausage into the hot oil and toss to combine. Brown the chicken sausage for a few minutes then add in the sliced zucchini and squash. Toss to combine in the oil.
Add the salt, onion powder, garlic powder, and ground black pepper and stir to combine.
Allow the squash to cook with the chicken sausage until slightly browned and for tender (this should only take a few minutes).
Add in the frozen mixed peppers with onions and the cauliflower rice.
Stir well to combine and cook a few minutes until heated through.
Drain any water that may accumulate while the frozen veggies cook.
Serve hot and enjoy!
I love to drizzle mine with Avocado Ranch for a little extra flair.
Nutritional information calculated using Sam's Choice Chicken Apple Sausage.
Shared at Full Plate Thursday
Shared at Foodie Friday
Also shared at Meal Plan Monday